I know what you’re thinking…Banana lentil muffins?? Really? Well…yes. These little seeds are super high in protein, fibre and B vitamins to name a few, and they’re cheap. Like, really cheap.
Prep Time15 minutesmins
Cook Time8 minutesmins
Course: Baking, Healthy Snacks
Cuisine: Clean Eating
Keyword: banana lentil muffins
Servings: 24Teeny muffins
Author: Stephanie
Cost: $2
Ingredients
½cupRed lentils
2Very ripe bananas
2mediumlightly beaten eggs
4tbspMaple syrup
¾cupWholemeal flour
1tspBaking powder
Water for lentil paste
Instructions
Preheat the oven to 180 Celsius / 350F
Boil enough water to cover your lentils, and once the water’s boiling, add the lentils
Cook lentils until they’re fully cooked and soft.
When you’re lentils are done, use a blender to create a paste. Drain the lentils and add the water, one tbsp at a time to the blender and whizz the mixture until completely smooth. Your paste should not be runny, so adding the water slowly controls the paste consistency
Add the bananas, eggs and maple syrup to the blender and combine together. Then transfer the mixture to a mixing bowl
Add your flour and baking soda to the mixture and fold together. Make sure everything is well combined but don’t over mix it
Using a teaspoon, fill your muffin tray ¾ full
Bake for 8 minutes, watching them so they don’t burn. Take them out when they’re golden and press gently on the top. The muffin should be soft and spring back when you apply a little pressure